Chilled Lemon Souffle

This is one you don’t bake, it rises in the fridge

Ingredients

3 eggs
6 tablespoons icing sugar
3 lemons – juice only
1 sachet gelatine
1/2 pint whipping cream

TIPs : Use ingredients at room temperature to avoid curdling, use very clean bowls for whisking the egg white

1. Follow the instructions on the gelatine packet using as little water as possible, set aside, use later only when completely dissolved
2. Whisk the egg yolks and icing sugar until light and creamy
3. Stir in the juice of 3 lemons which will make the mixture very runny
4. Stir in the dissolved gelatine
5. Whisk the cream until thick and fold it into the mixture
6. Whisk egg whites and fold into the mixture with a metal spoon
7. Pour into a Souffle dish lined with greaseproof paper as it will rise above the edge of the dish
8. Chill for at least 4 hours, preferably overnight